Combine shredded mixture with colcannon.Shred brussels sprouts and corned beef.Use a fork or potato masher and mash the potatoes, mixing them up with the greens.Īdd salt to taste and serve hot, with a knob of butter in the center. Pour in the milk or cream, mix well, and add the potatoes. Mash the potatoes with milk or cream and greens:.Melt the butter in the pot and once it's hot, add the greens.Ĭook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.Īdd the green onions and cook for 1 minute more. Return the pot to the stove and set over medium-high heat. Cook the greens and the green onions with butter:.Add 2 tablespoons of salt, and bring to a boil.īoil until the potatoes are fork tender, 15 to 20 minutes. Put the potatoes in a medium pot and cover with cold water by at least an inch. 3 lightly packed cups chopped kale, cabbage, chard, or other leafy green.5 to 6 tablespoons unsalted butter, plus more for serving.
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